Peel 3 apples (we used a mix of 1 granny smith, 1 honey crisp and 1 fuji). Core the apples and then slice them thinly and add to a bowl

To the apples add 3/4 cup of sugar, 1/4 cup of brown sugar, 2 teaspoons of cinnamon, 2 teaspoons of vanilla, the juice of 1 lemon and freshly grated nutmeg. Mix to combine and allow the apples to meld for at least 30 minutes stirring occasionally

Sprinkle the counter with flour and place 1 dough disc on top. Coat a rolling pin with flour and slowly roll the pie crust out to a thin large circle. Spray parchment paper with cooking oil and slide the crust on top. Use a slotted spoon to remove the apples and start layering them at the center of the crust in a circular fashion. Leave at least 1 – 1 1/2 inch of crust

Drizzle 2-3 tablespoons of the left over syrup over the apples. Sprinkle 1 tablespoons of slivered almonds over the apples. Fold the edges of the crust in over the apples. Slide the whole thing onto a sheet pan and place in the refrigerator for 30 minutes to chill

Whisk 1 egg. Remove the chilled crostata from the refrigerator and brush the egg wash over the pie crust. Place the crostata into a 350 F preheated oven. Bake for 45-55 minutes or until the apples are tender and the crust is golden brown. Remove to a cutting board and allow to rest until your ready to serve